Description
Fatteh is a popular Middle Eastern layered dish featuring crispy pita chips, creamy hummus, and a tangy yogurt-tahini sauce, topped with toasted pine nuts, pomegranate seeds, fresh herbs, and a sprinkle of sumac or paprika for a burst of color and flavor. This vibrant, textural recipe is perfect for a light lunch or appetizer, combining savory, nutty, and fresh elements in every bite.
Ingredients
Scale
Base
- 1 cup hummus
- 1 cup cooked chickpeas
- ½ teaspoon cumin
Pita Chips
- 2 pita breads
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
Yogurt Sauce
- ⅔ cup unsweetened non-dairy plain or Greek-style yogurt
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small clove garlic, minced
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 twists black pepper
- 4 to 6 tablespoons water
Garnish
- 2 tablespoons toasted pine nuts
- 4 tablespoons pomegranate seeds
- 1 handful chopped mint leaves
- 1 handful chopped flat-leaf parsley
- 1 pinch sumac or paprika
Instructions
- Prepare Pita Chips: Preheat your oven to 375°F (190°C). Cut the pita breads into bite-sized triangles. Toss them with olive oil and salt, spread on a baking sheet, and bake for 8-10 minutes until crispy and golden brown. Set aside to cool.
- Make the Yogurt Sauce: In a bowl, mix the yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Stir well until smooth. Add water gradually to reach a pourable consistency, then set aside.
- Assemble Chickpeas: In a small saucepan or skillet, lightly warm the cooked chickpeas with ½ teaspoon cumin just until heated through. This step helps to bring out their flavor.
- Layer the Dish: In serving bowls or plates, start with a layer of pita chips, then a spoonful of hummus, followed by the warm cumin chickpeas. Drizzle generously with the yogurt-tahini sauce.
- Add Garnishes: Sprinkle the toasted pine nuts, pomegranate seeds, chopped mint, and parsley over the top. Finish with a pinch of sumac or paprika for added color and a subtle zing.
- Serve: Serve immediately to enjoy the contrast of creamy, crunchy, and fresh textures in this classic Middle Eastern fatteh.
Notes
- For a traditional touch, use Greek yogurt or full-fat plain yogurt instead of non-dairy.
- Sumac adds a lemony tang; if unavailable, paprika offers a mild smoky flavor and vibrant color.
- To toast pine nuts, heat them in a dry skillet over medium heat, stirring often until golden and fragrant, about 2-3 minutes.
- Leftover pita chips can be stored in an airtight container for up to 3 days but are best fresh.
- Vegetarian and vegan-friendly depending on yogurt choice.
Keywords: Fatteh, Middle Eastern appetizer, pita chips, hummus recipe, yogurt tahini sauce, healthy snacks, vegan recipes